Pork Schnitzel With Mushroom Sauce

The first time I ever had schnitzel in Greece, was back in 1988. It was summer, I was in my father’s hometown, Amynteo (a great wine region). My cousin Lia had coordinated with lots of her friends and we set out to the town of Sklithro (about 20 minute drive from Amynteo). We were having dinner at “Thomas”, what was then a roadside Greek taverna with a menu of local classics mixed with some international dishes.

Here’s where schnitzel steps in. How did schnitzel end up on many Greek taverna menus? I’m not sure but I’m guessing it is a combo of Greek migrant workers coming back with Germany armed with a schnitzel recipe (or two) and the Greek desire to be hospitable to tourists – including Germans (who have loved and enjoyed Greece before the masses came).

I like schnitzel but I love it when it’s served with a sauce and it today’s instance, an easy and quick mushroom pan sauce. Some onions and garlic go in a pan, mushrooms, herbs, some flour, wine, stock, cream/evaporated milk and you have your sauce. Serve on the schnitzel or simply toss in some pasta.

The schnitzel is pretty simple too! You can pick boneless chicken leg/thighs but pork is the real deal. I suggest using a bone-in center- cut pork chop – it’s sold/available everywhere and the bone will keep help keep the meat moist.

Schnitzel With Mushroom Sauce

(serves 4)

4 bone-in pork chops, 1/2 inch thick

sea salt and fresh ground pepper

Breading

1/2 cup all purpose flour

1 tsp. sweet paprika

1 tsp. garlic powder

1/4 tsp. black pepper

1/2 tsp. sea salt

1 large egg

3 Tbsp. milk

2 cups breadcrumbs (homemade if possible)

sunflower for frying

Mushroom Sauce

1/2 stick of unsalted butter

1/3 cup diced onions

1 clove of garlic, minced

2 cups of sliced mushrooms

2 Tbsp. all purpose flour

1/4 cup dry white wine

1 1/2 cups hot chicken stock

1 bay leaf

6-7 sprigs of fresh thyme

1 cup heavy cream

salt and pepper to taste

chopped fresh chives

500gr. of boiled egg noodles or broad pasta

Take your pork chops and place each one between two sheets of plastic wrap. Use a meat mallet to pound the meat as thin as possible. Remove the wrap and discard. Season your pork with salt and pepper, set aside.

Prepare your dredging station by arranging three shallow dishes (large enough to contain the schnitzels). In the first bowl, mix the the flour, paprika, garlic powder, salt and pepper. The next dish show contain the crack egg and milk, whisked with a fork. The third dish will contain your bread crumbs.

Dredge your schnitzels in flour, then eggwash and finally the breadcrumbs and reserve on a plate. Pre-heat two large skillets (the only way you’ll be able to cook four schnitzels at once) to medium heat. Add enough oil in each pan (enough to just coat each pan) and lightly fry for 3 minutes a side (or until just golden). Blot on a paper towel-line plate, reserve in a warm 250F oven.

To make your sauce, wipe clean one of the pans and add olive oil over medium heat then the onions, garlic and sweat for 5 minutes. Add your mushrooms, some salt and pepper and cook for 3-4 minutes. Add the flour and stir-in, cook for a minute. Add the wine, hot stock, bay leaf, thyme and bring up to boil then reduce to a simmer. Cook down for 10 minutes then add the evaporated milk (or cream) and simmer for another 7-8 minutes or until the sauce has thickened.

Adjust the sauce with salt and pepper and tossed in your noodles/pasta. Plate your schnitzels and pasta with mushroom sauce, garnish with chopped fresh chives and serve with a Gerovassilou Malagouzia.